So many of you ask for balanced meals that can be on the table quickly, especially on those busy days when time feels tight. This speedy eggy veg rice is one of my absolute favourites. It’s simple, flexible and a lovely change from a standard omelette, while still ticking the boxes for protein, fibre and plenty of veg.
You can easily mix and match the vegetables and beans or lentils depending on what you have in the fridge. It’s a very forgiving recipe, which makes it perfect for using up leftovers and reducing food waste.
I’ve used pre-cooked rice here to keep things speedy, but this works just as well with cooked potatoes (see variation below) or even served with wholemeal bread on the side.
Ingredients
- 1 tsp olive or vegetable oil
- 1 tbsp finely chopped onion or 2 spring onions
- 2-3 handfuls finely chopped vegetables such as mushrooms, pepper, carrot or broccoli
- 2 tbsp tinned beans or lentils, rinsed
- ½-1 tsp mild spice (optional – smoked paprika, cumin or mild curry powder work well)
- 2 large eggs, beaten
- 1-2 handfuls pre-cooked wholegrain rice
Method
- Heat the oil in a frying pan over a medium heat and soften the onion for around 2 minutes.
- Add the vegetables and cook for around 8-10 minutes until softened. If they’re still quite firm, add a splash of water, pop a lid on and allow them to steam gently, checking occasionally so they don’t catch.
- Stir in the beans or lentils and any spices, then add the rice and heat through.
Pour in the beaten egg and stir gently, allowing it to cook and set for 1-2 minutes until just done.
Variation: Using Potatoes Instead of Rice
If you don’t have pre-cooked rice, this works brilliantly with potatoes. You can either:
- Use leftover cooked potatoes, chopped into small pieces, or
- Peel and dice one medium potato into small chunks and boil for 8-10 minutes until soft before adding to the pan.
Other 15 minute recipes include my ultimate green pesto, baby frittata, pizza toasts and my super quick creamy mushrooms.